Chicken Fried Gyoza
Tasty chicken pan-fried dumplings
Ingredients
Dumplings
- 140 g drained water chestnuts
- 1 inch ginger
- 4 cloves garlic
- 2 large chicken breasts
- 3 spring onions finely sliced
- 3 leaves cabbage finely sliced
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- ½ tsp MSG
- 36 gyoza wrappers
Dipping Sauce
- 4 tbsp tamari or soy sauce
- ½ tsp mirin
- ¼ tsp sesame oil
Instructions
Dumplings
- Add the water chestnuts, ginger and garlic to a food processor and pulse until well chopped then transfer to a large bowl.
- Cut the chicken breasts in to large pieces, then pulse in the food processor in batches until minced. Add to the large bowl.
- Add the remaining ingredients apart from the wrappers to the bowl, and mix well to combine.
- Place 2 teaspoons of mixture in the centre of a wrapper. Make sure to not overfill.
- Wet the edges with the tip of your finger dipped in water. Fold wrapper around filling like a taco and only on one side. Fold and crimp edges; scalloped all the way across. Seal completely. Place on to a large plate dusted with corn flour.
- Repeat with remaining wrappers.
Dipping Sauce
- Combine all the ingredients and whisk together.
Cooking
- Heat 1 tbsp of oil in a large pan over medium-high heat. Once the oil is hot and shimmering, add gyoza in a circular pattern all the way across the pan. Make sure they are not touching. Leave in the pan to sear for 2-3 minutes or until the bottoms begin to brown.
- Take a ¼ cup of water and add it directly into the pan, generating steam. Immediately cover with the lid, reducing the heat to medium. Let steam for 3 minutes until no water remains.
- Bring heat back up to medium-high and reduce the water out or until the bottoms are nice and crisp.
- Remove from the pan and serve with sauce.